Lemon Cupcakes with Lemon Raspberry Buttercream
Deliciously light and fluffy lemon flavored cupcakes that start with a boxed mix, and then are topped with the ultimate in lemon raspberry buttercream, and garnished with fresh berries. This lemon raspberry flavor combo is a winner.
Servings: 18 cupcakes
Calories: 391kcal
Ingredients
- 1 box White Cake Mix 16.25 ounces
- 1/2 cup butter melted
- 3 eggs
- 1 1/4 cup milk
- 1 Tbs lemon juice
Lemon Raspberry Buttercream
- 4 cups powdered sugar
- 2 Tbs lemon juice
- 1 cup butter
- 2 Tbs milk
- 2 Tbs Lemon Zest approx 1 lemon
- 1/3 cup fresh raspberries
- 4 ounces cream cheese optional
Garnish
- Fresh berries
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl mix together the cake mix, eggs, milk, butter, and lemon juice, using a hand mixer.
- Fill 18 cupcake tins, with liners in place, filling 3/4 of the way full.
- Bake in preheated oven 14-18 minutes, until slightly golden brown on top, and until toothpick inserted in center comes out clean.
- Remove from oven and remove from tin, let cool on cooling rack.
- While cupcakes cool, mix together buttercream frosting by putting all the ingredients into a large mixing bowl, and using a hand mixer to mix until smooth. Cream cheese is optional, makes it thicker, and is my personal preference, but this buttercream works wonderfully without it as well.
- Chill icing in fridge until ready to serve, take it out 5 minutes before ready to ice, so it can come up to temp. Put in piping bag, and pipe on cupcakes
- When ready to serve, pipe on buttercream, and garnish with fresh berries and lemon zest.
Notes
Cooling time is not factored into timeframe noted, as this will vary based on your kitchen.
Nutrition
Calories: 391kcal | Carbohydrates: 51g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 373mg | Potassium: 67mg | Sugar: 39g | Vitamin A: 625IU | Vitamin C: 2.4mg | Calcium: 100mg | Iron: 0.7mg